1929 Filets de Sole à l’Andalouse

Name: Filets de Sole à l’Andalouse
Cuisine: France
Ingredients: forcemeat; fish stock; tomato; pimento; fish forcemeat; beurre noisette; oil; eggplant

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Spread the fillets with a Fish Forcemeat containing 50 g (2 oz) braised and chopped